The heat waves sweeping across the state have sent most people looking for relief from the sweltering heat. Most of us complain and set our outdoor activities to a minimum, but the season has its own appeal as well. Especially those hot summer afternoons at home with a glass of bel ka sherbet, a mango cooler or most popularly a glass of rooh afza to give you company. Little joys of life, we like to name it.
Ice picks are a peculiar component of summer too, and if you are looking for something that is refreshing and can push your boundaries as a chef, then this Match Ice Cream is something you should definitely taste. It is a popular flavor in Japan and East Asia and this refreshing and bitterly sweet green tea ice cream is not too creamy. To ascertain out how you can rustle up this delectable sweet, here’s a formula for your perusal by Rishav Kanoi, tea expert, The Tea Trove.
Readiness
Time: 5 Hours (includes freezing) Servings: 8 cups Calories: 315 calls Elements 1 tbsp – Matcha green powder 1 cup – Whole milk 2 cups – Heavy whipping cream ¾ cup – White sugar 2 – Eggs
Method
- Whisk matcha powder in a bowl to get rid of any lumps; add a splash of milk and whisk until matcha powder is totally broken up. Gradually whisk remaining milk into matcha mixture.
- Combine cream and mocha mixture in a pot over medium-low heat; cook, shaking occasionally, until heated through, for approximately five minutes.
- Whisk sugar and eggs together in a sports stadium. Pour 1/2 cup hot matcha mixture into egg mix; mix thoroughly. Repeat with remaining matches mixture. Pour mixture back into the grass
- Cook and stir mache mixture over medium-low heat until heated through, for about three minutes. Remove from heat and cool to room temperature.
- Refrigerate until chilled, at least for four hours.
- Pour cooled mache mixture into an ice cream maker and freeze.